BURLINGTON, Vt. -
Going through cancer can be exhausting and painful, and it can also ruin your appetite and change your taste buds. But there are ways to cook through chemo.
Chef Curtiss Hemm with Pink Ribbon Cooking visited The :30 to make Grilled Swordfish Kebab with Honey Cilantro and Yogurt Drizzle.
Grilled Swordfish Kebabs with Honey Cilantro and Yogurt Drizzle
1 lb swordfish loin, cut into 1" chunks
1 tbsp extra virgin olive oil
1 cup plain yogurt, low-fat or fat-free
1⁄4 cup cilantro, chopped fine
1⁄4 cup honey
1 pinch sea salt
1 pinch black pepper, freshly ground
Serves 4
1. Preheat grill to medium high heat.
2. Toss the swordfish chunks with the olive oil and season with salt and pepper as desired.
3. Divide swordfish chunks into groups of four, and thread onto 4 skewers.
4. Place on the preheated grill and cook for 3-4 minutes per side, turning once during cooking. 5. While swordfish is cooking, combine the other ingredients and mix well to combine.
6. Remove swordfish kebabs from grill and divide among plates. Drizzle the sauce over the kebabs.
This is a great grilling dish for close friends and family. Serve this over steamed brown rice or a simple cous cous salad.
